[Music] Yeah. Yeah. I'll I'll my dining room. Okay. No worries, Dick. I'll pick it up at some point. Very, very good. Yeah, it
doesn't matter. Everything's good. So, we are it looks like we are reporting and um I'll have to I will get when when Lee gets on. I had an
interesting call from from uh from the the former uh collective and she she said that she was just calling to to let me know that the
the uh charter day commission had told her that they didn't have any intention of opening the toilets for tart today. They said they're they're just going to have toilets
portaotties. And she asked them, they said, "Well, well, what about the your handwashing?" And they said, "Oh, we'll we'll just have some stands, some handwashing stands." And uh so I did tell her, I
said, "You know, it's a big problem. The board of health is not going to be supportive of that at all because we're just ready to to sign off on on vendors, food vendors who are all saying they're using the water and the the toilets for
their their food operations. And and I did I did get a hold of uh Randy Golivan who who uh is the
chairman of the of the committee for the new frame committee the charter day committee and I told him I said you know it's going to be a big issue with the board to try to figure out how how many toilets portaotties you're going to have
how you're going clean it, how you're going to service the food people that it's going to be a big big problem. And and I said that the board isn't isn't going to support it very well. I said, I'm sure that without some kind of
plans, a really good plan to make that work. And he said, well, they're meeting, his committee is meeting on Thursday and and they're he'll bring back to them that the board isn't in support of not using those toilets. Dick, the the the main question is why
is the why why are the toilets at the pavilion not operational this year? They just chose not to do it. They said they didn't feel like cleaning them. Oh, really? Yeah, that's a fine idea.
So, I don't feel like cleaning them. That's great. Yeah. So that that's what the whole issue and I I told Randy I said, "You know, there's a a big issue with with how you do the water and how it's distributed and all the special
hoses and special hookups." Oh, yes. That it's something that that we still have, you know, three or four weeks to go and we should be working on it instead of going into something that's all confused. That's right. Well, so
well, we'll have to discuss this at a later date. This and we have to resolve it rather quickly. I don't I don't have any septic system. Neil's coming in at at 7:15 for 74 Alder
Street, but the the system that he's got installed or proposed, I said I can't review. I didn't review it because the the SAS is backed up against the the bank the steep bank that goes up into
the ledge and the bottom of the system is about five feet deep on a globe a steep slope that I expect is is ledge at about 18 inches. And I said until you you look at what's what's underneath that spot and and and it's not an easy
spot to shift it. So I said, "You have to it." He said, "Well, just just to prove it subject to digging holes." I said, "No, because it's probably the likelihood that it's going to fail is too high without a an alternative. You can't review it until you know the
answer." So So when Neil comes, this I'm I'm guessing that's what he's going to ask us to do. But and the problem is where it's located. And if you look at it, it's just
upgradient from the well. The well's 100 feet away, but but he'd be putting sewage right into that rock right there that's probably feeding the well because those rocks, if you look at the slope of of those rocks, that easily could be
headed towards there. But but anyway, so we don't have Lee yet. We could do uh we could do minutes. Did you have issues with the minutes still? Actually, Dick, frankly, I didn't have time to review them, but I I trust if
you and Lee were good with them, I'm good with them. Well, then we better wait for Lee to see what he thinks about it. Um, how about Well, we could look at Colleen's time sheet. time sheet that for the the 17th
she's got 70 hours which is normal for the two weeks. Are you okay with that bill? Yes, that's fine. Colleen, I am too. So that's that's approved. Okay. Okay. The the next is
the the accounts payable to the treasurer uh for this period is $2,430. Of that 960 is board of health permits, uh wells, plumbing, installer haulers, etc. And then licenses, board of health
licenses is 1,470. So, um, totaling 2,430. Are you okay with that, Bill? That's fine, Dick. I Colleen, I am too. Okay. So, that's approved.
Uh the next one when you see Lee show up let let me know. Okay. So good. The next one is a purchasing request and that is for uh paper make pens. These are all the
quills for $9.49. Black coner for 56.47 47 for packing tape. $12.99 uh 10 by13 envelope
$42.39 totaling $121.34. Are we okay with that, Bill? Yes, I am too, Colleen. So, that's approved. Yep. Uh let's see where we're we're going into.
Uh now that it's it is interesting. We're going to go into the food service. actually their yearly ones for the
mobile food services and they're almost all for for charter death. So, Bill, what and almost everybody says that that they're going to be using the the sanitary
facilities of some some of them have handwashing facilities on their on their truck. I didn't see anybody that's got toilet facilities. And what do you how do you want Here's the question, Dick. Here's the qu who's
the head of charter day. Is Crystal head of charter day? No, Crystal's not. She's not a selectman anymore. No, no, but she could still be head of charter day even though she's not a selectman. No, the person that's in charge of charter day
is the the uh That's who I Randy Globin and that's who I talked to today. Can he attend tonight's meeting via Zoom? Is it possible? He can't right
now, but he's he's not, but he's going back to his to his group on Thursday night. He said to me that they would in fact have the toilets open.
Okay. But he's one person. There's Lee now. Lee. Okay. Lee, how are you? Okay, everybody. Lee, the the discussion that that we're into right now is that I
talked to Crystal Dofrain. Actually, she called me up and said, "I just want you to know that I talked to the to the Charter Day Commission people and they informed me that they're not going to
open the toilets for Charter Day that they're they're going to try to arrange to just have sanding cans around and then they're" and she said, "Well, what are people going to do that wash their hands?" and they said, "Well,
then we'll have some some handwashing facilities there, too." So, anyways, that she wanted me to know. She said after knowing what kind of grease they went through, she went through the last time that she was
running, she said, "I know that this is it's a problem." And she said, "I don't want my kids going to any old shy cans anyways." She says, but but uh she said, 'I just wanted you to know that that this is happening and I informed the
that the the chairman that the board of health probably was not going to be very happy with that. So I talked to talked to him and he said that he was going to talk to the to his committee which is
going to meet on Thursday night. But the the issue that that before you got on that I was talking about is all of almost all of these food servers the mobile food servers I'll make reference to the the facilities at
the at the Dupra site. So if if that's the case, then lots of these food servers don't have the facilities to support the sanitary facilities to support their food service operations.
So, I don't I don't know whether we want to assume that that what Randy told me there that the their committee was going to do is is uh have the the toilet, assume they're going to come through and
approve these permits or do we hold the permits back? It's a problem because we don't meet for two weeks. So, um my question is who decided and why did they decide to
um not allow use to that facility? Bristol told me that they just did and this and this Randy told me that they just didn't want to be involved with cleaning the soil.
Good. Good reason. Well, that okay. I mean, at at face value, uh, it's purely unacceptable. That's right. That is not a good reason. That's exactly right. Because Go ahead.
No. No. Just because somebody doesn't want to go get their hands dirty, uh, does not mean that Dick, what's it going to cost them? $100 to to clean the toilets. We'll we'll find them $100 to clean the toilets.
My my feeling that it would be that we handle it's going to be such a big problem that I can't believe that they're not going to since it's only because they don't want to clean the toilets and they told
me that they'll open them that it's a it's not a technical problem. it's an operational issue and that they will in fact do this. If that's the case, approving these these uh permits and and
since they're going to all have to go to Lynn anyways for Lynn to be telling the people or inspecting them after Thursday when she knows the answer because it's this Randy told me he would call me on Friday.
So I my feeling is we have to approve these these permits and then we we make sure that that committee does their part as you say, Bill, that if they have to take some of their profits and spend a couple
hundred dollars to clean the toilets, that's what they have to do. But like you say, though, maybe they've got a frozen water line, maybe they got a plumbing problem they're trying to cover up. Well, they didn't say. No, because Crystal said that she told him that the toilets are available. In fact, she told
me that that her husband has been out flushing the wells out there because they haven't been used for a couple years. So, he's flushing them and making sure that they they're due to be tested next week. I think Crystal told me. Yeah. Yeah. Dick, I would in Why don't
we approve the permit subject to them having toilet operational toilets? You can't let them have charter day without toilets. That's absurd. That's ridiculous. Is that what you think? I didn't hear you leave. Okay. Okay. So,
when we get to that, but how do we I'm not hearing you, Lee. Uh, am I the only one that's not hearing? No. No. Dick. Dick. When Lynn goes out there to inspect, she better make have Lynn make sure that the toilets are operational. Lynn's on. Lynn's on. Yeah.
Well, Lynn is It's Lynn's time anyway, so why don't we Why don't we talk to Lynn? Hi, Lynn. Hi. Yeah. Hi, everybody. Hi, Lynn. So, we're Hello there. Before you you jump in with your stuff, I don't know if you just heard that that the
the Crystal Drain told me today that the the charter day committee was not planning to have the toilets operational in and when I say toilets, I assume that's toilets and handwashing
available at due frank for charter day, which then causes all sorts of trouble. I just they she didn't tell me whether they were going to have water available too but but for the the food trucks but what we are just saying now is that
we should I talked to the chairman of that committee who said he would talk to his committee on Thursday and tell them this is a big time problem capable of shutting down the operation and they would they would in
fact have the toilets operational. We don't know that until they vote on it, but let's our feeling that the three of us are saying, let's assume they come through that it's such a big problem if they don't and and approve these permits
subject to having the the toilets work. And if and you get a chance to look at their carts and do the stuff and by the time you get there, we'll know whether this is a go. And if it's not, it's a big problem that the whole charter day
thing gets shut down and that's not going to happen. I know it's not going to happen. Okay. So, so we'll have well in advance like knowledge that that's going to happen or Yeah, by by Friday we should know. Okay. Okay. Just want to make sure. Yeah. Because it's one thing
with the toilets, but handwashing is going to be the issue. Yeah. Well, they said, "Oh, we'll put some portable handwashing things in there." So, okay. So, let let you have your your time then. What do you have for us? I not much. I just wanted to let
you know um because I know I was asked to um just to go check out the smoker um on Lyman Street um which I did yesterday after work. Um it looks fine to me. I've I have to admit I've never um inspected a smoker like that, so I did have to do a little bit of research um prior to
going. Um, but it looks like um everything was everything was working and functioning properly. They actually had it running by the time I got there and they were cooking food and stuff. So, it looks fine to me and it got to temperature and you know they they my biggest concern is where they were going
to store the meat cuz it sounds like they're doing pork I think sausage and chicken um while that thing hits heats up because it's it takes a while for it to heat up to get the temperature. Um but she's got coolers and everything else. It seems like they, you know, they know what they're doing and they're
going to have a hand washing station as well cuz I from my understand that was an issue um prior to me going there. What how they're going to wash your hands um especially if they end up at Dickinson's or something. Yeah. Our our concern was that that not only
handashing that they didn't they didn't have any any base a mobile that they were going to that they didn't have any toilets. they that it was like they're going to roll up with this smoker and if
someone has to go to the bathroom, you know, whether they're going to the back of a a pole or something, I I don't know what they're going to do, but but they didn't have a plan and they were supposed to come back to us with a plan saying, "Oh, yeah, we're going to go to Dickinson and Dickinson's that's
the only place we're going to be and they're letting everybody use their toilet." But they didn't have that for a plan. Okay. Okay. I think at this point she has a base of operations. I she showed it to me yesterday, I believe. Um and I think she said she was going to um uh
email it to Colleen. I'm not sure if she did. I think I go ahead. Well, what happened when they did mail something? Yeah. Okay. That but it's not a contract. It's just a Oh,
it's a I have it. I have it someplace, but it's just a thing saying we're a place, you know, that whoever I think it it was tied into uh to the Hoy. Yeah. The culinary school, I believe.
Yeah. And they said, "Yeah, we're here. We have it. We rent it out." But they don't they say that they rent it out to these people. They just said we rent it out. So, it's not it's definitely not a contract. So, Diana is on now. I don't
know. She Yes, I'm here. But we have to be careful if we we're going to take stuff way out of out of order here. And I'm just doing if this is Lynn's time, then then uh Lynn can report on what she
saw, but let's wait until we get to the the licenses. Otherwise, because we've got appointments, we've got enough an appointment uh at 7:15 that we're late. I've got Neil is supposed to be here. I don't
see Neil. I think he's probably not coming because I said that we weren't going to review his his design because of the until we know until I know where that rock is because I expect that the SAS is going to be sitting right on the rock and then with a good chance of
polluting the well. So without knowing the the south end of that his proposal, we can't go any I can't review it. So So that Neil is won't be dealt with tonight. Uh we've
got we're at 7:20. We can discuss Red Fire Farm. That's a that's on the next thing on our agenda. And
uh what I did I did a a review that I asked Colleen to send out to the to people for discussion. I can't send it out with the open meeting law regulations. But but when I went through
it, I had 23 different issues with the with the design that were questions. but but not to be discussed here. The the ones that that I was concerned with
is having a a detailed use of the building. What is really really going to be done in there? The the types of meals, the types of cooking that really that that in the
past we've I've had had issues with a lack of of really definition of what people are going to do in that operation. And and when I hear that, you know, Allan
Weiss had the some problems that his when I was dealing with Allen and and his his relationship is terminated with with Redfire, but but not having
absolutely nailed down you saying this is what it's going to be now. Here's what it's going to be in the future. Here are the limits that we're going to have. if we're going to be putting seats outside in the nice weather, what is
what kind of things are going to be sold there that that how we find out whether they and in fact a conversation that I had with Colleen to give us an idea that the words that were used to
describe this operation could fit a lot an operation like Sapowskis on 202 do and it could fit the definition of of the operation that's at Randle in
Lello and they're huge huge differences in scopes of operation and that and that has to be defined. It has to be in writing. It has to be in a spot that that a year from now these owners or
future owners can't come in and say, "Yeah, that's what we said. We said this and and it's got to be locked in that we've got uh deed restrictions that are required. It's a common system with a
house that that that has to be locked in. We have to people have to know it's locked in. The the uh the septic system isn't even on and the piping isn't even on the property. that the property lines
are are on one side and the systems on another. So, it's it's not there. Uh whether we're going to be talking about requiring nitrogen reduction systems, we should talk about that. the problems
that we're seeing with the with the wine house and the and zoning that unless we're ready to be in that kind of situation again um how do we avoid it? And my final
thing, what's more important is that all of us together, we got Ray here trying to get some stuff done, get us to make some commitments so she can get her pro project moving forward that that we owe
it to to the people involved to all have a common view of what the path forward is. How do we how do we get this thing resolved? and everybody walks away and said, "Okay, here's our checklist. We'll get it done." And and not go from
meeting to meeting and everybody changes their mind or especially from from your standpoint, Rey, I'm looking at you and and saying, "If I were in your shoes, I'd be saying, "Come on, board of health. I'll do anything you want, but
just we have to know what it is. We can't get there from here." And you don't deserve that from us. you you you deserve something that that that you can comply with. Whether you agree with complying with it or not, that's a different thing. But at
least you you deserve to know what it is that that we're all up against. Yes. Yeah. And Bill, go ahead. No, no. I I had a comment. I appreciate the specific design uh uh
criterion that was shown on the on the sketches, but like Dick says, that is not very amendable to future buildout. You want to design this for a future buildout scenario so that you don't have to start changing system components
every couple of years and get yourself into trouble. So I'm I'm guessing uh Chris now your company you're doing the septic design your outfit. Yes. U Chris Chamberlain uh civil engineer with Bergkshire Design sort of took the baton
from Allen. Um and I do just want to back up a little bit and if there was any confusion about what we submitted I I'd apologize for that. You know this was not presented as a design to be I suspect it's just it's just a working
schematic. I really And really critically what what it was was a letter describing sort of our basic information and several fundamental questions that we'd like to clarify with you as well as bring up some of these other issues that you're thinking about so we can go back
and prepare as much of that specific information. Okay. Yeah. Let me let me finish our comment. I'm sure Dick's going to bring up the fact that there's no profile and no cross-section. And when I saw no profile and no cross-section, I said, "Clearly, this is
a schematic uh design development sketch. There's no doubt about that." That's right. Obviously, there is no well. We got to work the well into the situation. Um, again, I would strongly recommend that you design the system for full
potential build out what Ryan might opt to go in the next several years and and don't corner yourself into a a fixed usage of of five years out. So, design it for future buildout. There's no no if
ends or buts about that. Now, just on the administrative point of view, uh Dick, I filed a uh a uh a conflict of interest uh notification with Kathy Reagan about 3 months ago on this case because my firm, we do some light
structural design work for Red Fire and in accordance with state law, we're fine. We're fine on that on the board of health end. And I did the same on conservation. So, I I have I have no issue on this particular case. Okay. But
anyway, um as as far as what you've done, you've clearly opted to put the SAS as far as practicable from the wetland and to the to the north. And I guess there's some issue with the APR usage,
which I think Allan and and many we all kind of looked into. So, we'll have to talk about that. Yeah. Um, Dick, of course, the building itself, as you know, is right on the property line, but again, the APR property, that's the APR
property line, is it not, Chris? Yeah, I just want to clarify that. The um and and again, schematic plan, so we certainly did not label absolutely every detail like we would for the final design. There's a line that appears to be a property line if you're looking clo
uh uh quickly, but this is all a single property that's 40ome or 50 acres. Ray can correct me on that. Which has a small Yeah. which has a small exclusion area from the APR, which is the line that I think Dick is referring to. Um
the Yeah, the system is unambiguously proposed on the same tax lot as as the facilities. Okay. And and again, Dick, we'll have to determine whether or not a registered land surveyor might be required to actually locate this SAS to make sure it is is where it is purported
to be. But anyway, I I think I think you've done a good job as a first step to get this moving. I know the foundation is kind of in the ground now, and that makes our job on conservation a heck of a lot easier. So when we tape off from uh what we purport to be the
wetland line to the edge of the building, it it's very definitive what the building is because it's in the ground now. Yeah. So appreciate working with you on this. The building's in the ground without permits from us.
I it's not up to me to to do other than surmising, but it certainly wouldn't if the building inspector were here right now. Uh if he said they don't have a permit for that either, it wouldn't surprise me. Uh no, we certainly have a
permit. Yeah, we did we did we did get a Shell and foundation permit, which does not lead to a CFO. So yeah, I think I think Damian I think Damen Cody actually issued that as one of his last acts as building inspector several months ago. So the issue that that we definitely
have here is that the number one issue that stops me from being able to start a design review. Uh which I another issue that I didn't put down here though is how we're going to proceed with the design review. And
that part of that is is understanding where we're going from this next step. But is who is going to tell us what is going on? We have to
understand the house and how many potential bedrooms, not how many are actually there. How many potential bedrooms are there? We have to understand what this business is going
to be doing, but in details what it's going to be doing. not not saying, "Oh, it's going to be a little a little kitchen to cook some stuff." We have to understand what kind of stuff that's going to be what's going to be sold.
What is it? You know, is it is it a a restaurant kind of thing associated with a with a a food growing operation? Is it? We don't know what it is, but somebody's got to
say this is exactly what it is. And without a doubt, without a doubt, we get in trouble with this operation. If you if you look at the composting that we we had all sorts of trouble. We got we're
getting in trouble again with the composting, but the last time that supposedly waste management was going to do everything except roll the the compost piles over and I guaranteed that would happen and we had the neighborhood
up in arms. They we had vermin all over the place. It terrible stuff and not paying attention to detail and following the agreement. So, the agreements have to be in writing, okay? And they have to
be measurable and say, "This is what this building's going to be." And it's not going to be someone says, "Well, this is kind of what it was." It's not. It's going to be this is what it's going to be. This is how many seats there aren't going to be outside seats or
there are going to be outside seats. And and if you if you read about in the paper what happened at Wine House, it's close to the same kind of thing that that all of a sudden we're going to sell wine that's made on the property and
find out there's there may or may not be wine on made on the property that grapes aren't growing on the property and we got bands instead of grapes and and no toilets and
and troubles and zoning violations. But but anyway, so so that part from my standpoint, it it sounds like when we go through it, if we get that locked in, maybe we can do our standard way of
design review, right? From so, you know, just on a side that I said I'm not going to I'm not going to be doing this design review tonight. I was when we look at the al the innovative systems they require that the
the reserve area be a standard system right so it has to be I also was told by Allen that they the state was whether it's true or not I have no idea but Allan said the state
was pushing and not being happy about the reserve area. Well, our our regulations, we follow what the state says that says if trenches can be used, they will be used. So, the bed won't go there. But it turns out once you build
the trenches and you put the reserves in between then the whole issue with the state and whether they're allowing reserves or not doesn't matter because the trenches the primary systems footprint occupies where the where the reserve going and we're all set. Every
that just goes away. That's right. And but you you should know for instance that that and that's kind of the design review will happen but but if you look at what the state is now saying about about their views on
ADUs saying that the ADU even if it's a separate building is now is part of the same they don't call it a property but it they're calling they're grouping things that that says if you put an APU
then you can no longer look at a separate building as on the on the property as a separate building with its own system. it becomes now part of the whole system increasing which means once
you do that then this tank on the house requires a two compartment tank not a one compartment and when I looked at it I said if I were doing it the cheapest way to do it is to stick a thousandgalon tank after the 1500 instead of replacing the whole 1500 and then you get your two
compartment tanks for a lot cheaper than ripping out the old one but but any that's part of the design review, but the So, Bill, you've talked about the the land not being on the same spot, that's good. If we're talking about
getting the building locked in, getting the house drawing so we understand potential uh bedrooms. Uh, we we actually
I'm as I'm looking at at nitrogen loading. I my feeling right now, Lee and and Bill, is when you got a farm that's going to be loaded, they're going to put fertilizer
all over this farm. Yeah. forget about the nitro. Looking at the septic system and trying to cut down on nitrogen loading when you got 50 acres of nitrogen throwing on the ground doesn't make a lot of sense, right? Forget about that. Now, we will in when we do present
a design, we're certainly it's it's a nitrogen sensitive area by definition both because you've got wells and septic systems in the neighborhood and because we're going to be in the IWPA for the public water supply. So, we're going to do the calculation, but when we've got 50 acres in the denominator, um, you
know, that that's obviously going to show that we're in compliance with Title Five on that. Um, but yeah, I agree. It's, you know, we're we're we're bailing out with a teaspoon uh when when it's raining buckets. Uh, right. That's right. So, that's right. So that that one, you know, if it were someplace
else, then you know, if you were on New Lelo Road where the forplexes are, I they're going to be they're a repair, but I think they're going to be nitrogen. They had the little bitty spots and we're going to be pushing them, but this one doesn't doesn't make
sense at all to me. So Lee, are you thinking the same thing? Yes. Um, I agree 100% with the concern of being crystal clear on this project
all the way through. um the point that um I think the owners need to know that what is presented um is going to be
the limitation for the future as you pointed out Dick. So that there's not going to be any uh oh it's just this or just that. This has to be one and done 100% from the get-go
because historically there's been some uh difficulties and some procedural flexibility which I don't think we can we can allow has to be
tight and done correctly. And yeah again your your point of seating what's being cooked how many people water supply public water separation all these things are very
important to be clarified at this point in time which goes back to what Bill was talking about is looking at what you think is going to happen in the future that make sure we look for it now because it's it
looks like a the bite that we're going to take out of the the state regulated land. We might as well take the bite now and and get it where we want it to be and make it so the business can grow the way it wants to be. Well, that's right. It might turn into Atkins number two,
Dick. Something like you never know. Be terrific. Yeah. You know, it's a it would be a great addition to to that section of the town. Well, I'm not in favor of making it any bigger than we need to make it. It's very important that we preserve the farmland for the
farmland use. Okay? So, we're going to make it as compact as we can possibly figure out how to achieve, right? We could we will record that that will be documented and when the time comes that you say, gee, I need this to grow my
business, it's going to come back and we're it's going to be in writing and you're going to own it. and that that we we haven't had the greatest of of experiences with people just being
locked in as soon as someone says I want it as small as I can. It's the same exact thing is not planning on what the business is right now and being saying, "Oh, the state is but we gave up all the rights to our land and and we're
squeezed." Well, that's that's your choice and this will be your choice, too. But well, there's nothing that says that we can't go back to the state again and get permission if that becomes the situation in the future. The situation right now is that we have zero facility.
We have portaotties. This is going to be a major improvement over that. That's true. But it's going to be this is going to be in writing before you got in. This is going to be locked in. It's going to be
memorialized and it's going to be something that if we go to court. It's going to be your document and that you're going to be wherever you choose to lock yourself into, not that we lock you into. Whatever box you put yourself
in, you will have done it and we are going to hold you in it. And just just be aware it's it's your choice. We're not telling you what to do, but we're just telling you when you do it, you're going to stay there.
Okay. Well, I I think, you know, we're trying to kind of strike the right balance between sort of, you know, affordable to do and, you know, the right size. And I'm sure, yeah, you know, if there's pressure to grow, we we should. So, one of
the Ray, one of the things that I would on my list then if we're looking at at path forward because it sounds like it sounds like that the issues that we've got so far. We don't we don't have the well that part isn't on my list, but
that that will Bill is said is working on it. We have you'll have to go through the since this is going to be a public water supply, right? you have to go through the the zone one and and it Yeah, I'm sorry. We didn't we
didn't uh submit that material because we thought it had to go to conservation commission first before it came to you. Um that's okay. That's okay. So, it just has to be in before we're done. So, we've got the nitrogen. Yeah. as as an update, I can just let
you know right now we have conditional approval to construct the well from DP um and permission for the pump test. Um we're trying to satisfy the conditions of those. So we'll we'll certainly have a a locked in proposed zone one when we
do submit a design. Chris, what's your design flow rate going to be, sir? Um we are going to try to test and approve for 2,000 gallons per day. um under the idea that we always um we want to try to uh
permit for the maximum zone once so we wouldn't ever have to go back or or risk hitting that ceiling. So you're designing for future buildout and I think there's a logarithmic function for your zone one setback radi. Yeah, exactly. How many feet is that going to
be? That's 146 feet. Okay, good. One of the things before we go beyond that, we're I know there's a temptation with that soil out there to be putting in a a gravel packed well or a shallow well. We
won't as a board. We're not going to let that, you know. No, no, it's it's a deep well with the deep bedrock well, seal sealed joints and all that. We have Okay. Okay. So that we crossed that the the uh from my standpoint at least get a
a preliminary statement from the building inspector that that this will comply with his zoning that he's not going to end up taking you to court after this thing gets done. we let's make sure that
you've touched bases so we're all together and pulling together because what could get beyond I've been in touch with Tom Quinnland he I mean he he he you know was wondering what was going on I guess Damian hadn't really had a chance to fill him in so I sort of
explained to him the situation um you know and I I think we knew from the beginning I mean I know this has sort of been a a backwards project but given the fact that we don't want to lose this grant money. Um, you know, I think we all knew that there'd be it'd
be sort of simultaneous situation of trying to go ahead with the shell and while we get the approvals. So, he I think he's Yeah, I'll keep in touch with him. I I gave him all the documents about what we've been working on. looks like so I can summarize for us and
we can move on with our building with our business so that the the issues will end up being that we'll be looking for is the the detailed use of this the new structure
the drawing are letting us see the the drawings of the house It looks like then a a statement from you're you're dealing with the well a statement from the from the building
inspector that that this is a go here. I'm guessing he's going to want to know the detailed use of the building too. So that what you're looking for to give us should be to him and that should get that problem done. Yeah. And after that, I'm my thinking is
is reasonably straightforward that we could do our our normal our normal design review for this one. I I think I can I can handle this one. Um we haven't
decided on a on a fee. Lee and and Bill, what are what are your thinking? I'm thinking I can't be less than than who system fees, but it you know for a house and the building on the
business, but but I could see a fair number of inspections on this one. Well, if we have a separate business and a separate house, um, you got the wealth, you got the SAS. So, there's one,
two, you might be looking at six. Anyway, we don't have to we don't have to make that determination right now. If it went as as high as that you're talking about inspections, Lee, yes, it sounds, you know, I know it's a
rush and there's different permitting and different time frames to meet, but there could be a lot of um a lot of repeat visits on this due to the nature of of the build.
Okay, then in that case, let us know that let us come back. We're going to have to make that decision later. I'm certainly, you know, it's going to
be at least $400. But but maybe maybe that we go through and and try to make it so we cover the inspections. we can talk it through once we get a feeling for what the design is. Let's let's look it through and say this
is how many inspections we think we're going to make and and have the permit carry the inspections. It's not going to be $10,000. Thank you. It's not going to be $200. So, Right. So, so if that's if that's okay to does
is is my summary does it look like that's the a fair way to go and let let you Ray do you think you can move forward with with Well, yes. If if I could jump in, I think what would be really helpful is to get some feedback
on the information that we provided in our May 1 letter. Um, and because I hear you that we certainly want to come back with exactly the specific information that you want. So, I'd love to clarify um in addition to what we've already submitted, what um questions we should
be answering because we've got, you know, square footages of different areas and seating numbers inside and outside and employee counts in that. Um, and then we also had that series of questions that I think are fundamental to our design that we'd really like to get some feedback on so that we don't
have to do this as a back and forth. Yeah. Dick, can you share your review, your preliminary review with these folks? They have it. They do have it. Yeah. No, we have that. I'm I'm talking about the letter that we submitted that had a series of that had the design flow um uh developed and then a series of
questions that we were hoping for answers for. Yeah. What we would need for you from you is the specifics of saying what are the types of foods you're doing? what are the types of food
preparation that they give us some idea the volumes of of food you that you don't we don't have a sense for instance if if you were preparing foods that would go into you I don't want to call it a deli
kind of operation but but certainly under your description that if you could if if you could use the model I don't know if you guys have gone into Randall's in and llo. But you ought to look at that and say, how far are we
away from that? Are we are we that or are are we something that that more and take a look at at the opposite extreme, which would be Sapowskis, and say, "Oh, they make they make some pies in there. They've got a
an oven in there, and they're doing a minor amount of things. There's no particular other than frozen hazardous potentially hazardous food that there's some stuff there to give us a scope of what this operation is which then allows
us to to understand is this a big kitchen that's that is there is there going to be dishwashing that's associated with this is there but but so that's the part that we don't know we can't give you your answers without you telling us what you're planning doing,
right? But I guess what I'm getting at is that we've already provided the square footage of the kitchen bakery and described it as a food service count. I'm reading from the letter that we submitted, a food service counter for sandwiches, salads, coffee, and similar prepared meals integrated with the
kitchen bakery. Tables and seating for up to 20 seasonally are planned um for food service on the porch or within the main market space. Um, I'm hearing that that we can get a little bit more specific on exactly which types of food there are. Um, but I guess you know the
sort of the square footage breakdown we provided and some of those descriptions. You know, again, we want to give you everything that that that we can, but I just want to make sure that I'm clear on what in addition to to to this letter that that we give you let's go a different way. Let's look take that same
description and go to Big Y in South Hadley. Now, when I walk into Big Y in South Hadley, they have about 20 20 seats and you could say they're making some
sandwiches and they it fits very nicely with what what you said. Mhm. But if you look at the operations and you say, "Oh my god, that's a giant operation that they can do all sorts of things besides doing what you just that as I
look at it say, "Oh, he just made me a sandwich." Yeah, but you look at there's a guy that walked away with a grocery cart full of prepared food that was also made. Dick, that's what I'm saying. This is a fluid situation. It's going to change over time. That's why look at
different parameters. Look at the worst case buildout and assume that's going to happen at some point. We don't want to pigeon hole ourselves into a fixed usage at this point in time. Yeah. So you have then give us give us the
layout of the building. Then we're going to tell you you are proposing a food service operation. We want to see the food service operation. not your words. We want to lay it out the way you would normally apply for layout. Right. So, so
I guess um and did you have a chance to Okay. Yeah. So, so in the So, we've provided the square footages of these areas and the floor plan as part of the letter. So, I'm cur this is just I'm really trying to dial down to exactly I have to look. I I will look. I didn't
see the the freezers specified. I didn't see the the the sinks laid out. I didn't see the, you know, to get a pro and maybe it's me maybe not looking at it well enough there. Then you're all set. Yeah, we have a full layout. Yeah. And
you got to look at the everything identified all the equipment. Um, right. And so again, that's that's one of the things that we were trying to clarify here because I presented, you know, sort of if if we calculate the supermarket
use at 97 gallons per square foot, what that leads to. Um, we added on the sort of fast food restaurant type um GPD per seat flows, but suggested not applying the minimum flow out of title 5. And so
that's specifically what we were hoping to get feedback on so that um so that we can make sure that we're moving this in the right direction. Right? Because the the al if if your total area is a over time the sub allocation a1 a2 and a3
which all sum up to a a a2 a1 and a3 are going to vary over time and you got to look at the worst case the most aggressive scenario going forward as to that allocation and how it affects the title five flow allocations. That's what you got to look at. Right. I guess we
thought that's kind of what we were do doing because in fact they don't really want to do uh you know this is sort of what we thought be a a pretty kind of future then I'll look at it again I I didn't do a good job of looking at it. I will look at it and I I should be able
to look and say, "Does this look like, you know, our a little pizza place or does it We'll just look and say, "Yep, there's a the Baymarie that they're going to use." And I can see that it looks like they're going to make, you know, 100 sandwiches a day there. And
that's that's that's right. This is not a this is not a a takeout operation. This is But if again, And so yeah. And so so the way it's presented is the the entire market space inclusive of that
kitchen is calculated with the title five supermarket flows and then on top of that we've added the restaurant flows per seat for the 20 seats that they're planning seasonally there. um and then separately calculated um based on an
employee headcount the half of the building that's more uh for the the working farm area. Um and and so you know if that approach is not sufficient then that's something that we were hoping to get feedback on um just
because some of these questions um is just uh I just want to be sure that that actually the letter was reviewed and some of those specific flows were were considered and if there's something lacking there we definitely want to add it right now. Now Dick, what's the
trigger for public toilets? Is it 25 for the trigger that is look I think I think there's a criterion for public toilets right well we're definitely going to be going for public toilets you are okay to get the public water yeah with the public water
supply that's that's going to be a baseline if you doing it in stages if you submitted a document that's got all the sinks the floor washing things all the thing that done where the three compartment sinks are where the freezers
are. That's all there and if that's all there then I've got to look at it better. I haven't done a good job of that. Okay. So, if you got that already included that in fact we then had a we actually had an a related question about the grease interceptor on that we were
hoping to discuss as well. So um you should I think you should plan if you're if you're making an operation that's generating you know if it's a restaurant kind of thing then that's what you would be required to have. So yes I understand
that but okay. Yes. So so again one of our specific questions was in the drawings that we showed and in the letter we mentioned the grease trap. Um the plumber has come back to us and let us know that the plum because of the plumbing code um they either will need
to pro provide a grease interceptor inside the building unless we can provide our exterior grease trap 3 feet off the building which conflicts with um with your local bylaw and debatably title five. And so that was one question
is would uh would it be acceptable to locate that grease trap within three feet of the building? If the answer is no, that's fine, but we'll have to make uh differences. Actually, I should offer a little clarification. It has to be 25 ft from the furthest right fixture. And
so that's right. And and the reason is Chris, you don't want the grease to congeal before it hits the grease trap. Totally understand. Yeah. It doesn't have question as close as three, but it it would want to be closer than actually because it also needs to vent back to
the building. Good plumbing practice. Good plumbing practice is you install a PDI under the sink trap at the sink or after the after the and you also include a grease trap outside. Use two grease traps in series.
That's that's exactly what we're doing. Yeah, that's exactly what we're doing. Okay. Okay. So what we the question was that yours your septic bylaw says it needs it says uh to be 10 ft. That's right. Yeah. Have to be 10 ft. So we wanted to find out. You see Dick, you
want you want the grease to be not solidified by the time it hits the grease trap. Exactly. Then you're going to end up gunking up the lines. That's And so the question is the plumber is requesting that the external grease trap be 3 feet off the building which
conflicts with the standard. And so the question is would that be approvable or would be be would we be held to the 10- foot offset? No, no, we we can grant that variance, Dick, internally if you wish. Great. That all right good.
So that um I will as part of the as part of the task for you guys need me and Bill and Lee to take a look at that layout. make sure that we're we're going
to say that's great for or we're going to say we want you to do something different. You we owe you that we and very very importantly there are six questions in the letter that we're looking for answers to. Okay.
Okay. I did have one more question about the house. So, you know, right now the house has not been lived in for quite a few years and uh you know, it's going to be a complete redo if and when we do it. It may not even not be used as a house, but
more maybe something. But, um we don't really have plans, but we would it's very small, right? It's a n00 square foot footprint. So, currently, I think it was in the record as a two-bedroom house. We were assuming that it would
never go over being a three-bedroom house plus a kitchen, which is already the minimum to which we have to design anyway. But do you need some kind of, you know, and again given the fast track
on this, I'm not sure I have the bandwidth to do up a house plan in the middle of trying to do this market. So, just wondering, you know, if we is there some way we could just say under no circumstance would it go over the three-bedroom, one kitchen min limit if
you did that and said we're not going to go once again that there's a an agreement that says the house isn't going to be expanded. It's going to be this many square feet. There's not going to be a subsequent a building permit to say, you
know what, we really wanted to make it bigger. We wanted to make it taller. We wanted to do this and it didn't make sense to spend this much money on that little house. We should double the size of it. Once again, if if that's if that's what you're sending to us, saying
that's what it is and that you say and it's reasonable to assume it's going to fit Ramby's regulations, a three-bedroom house with the extra 110. So you design it for 440 and say that's what it's going to be and there won't be any any
changes to the footprint third and I Bill and Lee that it's certainly something that that is part of my design review I wouldn't be challenging that. No you know one one point of interest which is one point of interest on this
we have a brand new Google Earth image of this site dated uh April. It was done a month ago and it's absolutely spectacular of this site. So, if you want to get on Google Earth and get a bird's eyee view of this facility, it's right there. You can see everything.
It's beautiful. Nice. Well, by the end of this week, you I'm not going to be around for a couple days, so it's probably not going to be until next Monday that I get my part. Okay. Okay, folks. Well, thank you for coming in. Good to see you. Thanks.
Okay. Thank you. Bye. Thank you. Thank you. My my right. So if we go back to my we were Jim Cr. I did talk to Jim Trumpy
uh yesterday. Well, I I saw him I saw him at the polls yesterday. Yeah. And I'm here. I'm here, gentlemen. I'm here. Oh, hi. Hi, Jim. So, we'll talk what
what Jim offered is to come in and and talk to us. I told him that that Neil didn't have the credentials at this point to speak for him. And so I asked Jim if he would come in and he explained
to me that the tank was on order and he was going to give us what he thought was the schedule and and he said he would show up here just to memorialize what he told me. Jim, you want to I do take it. I do. So So I So I've got
an update. Um, my contractor told me the tank is coming in and it's going to be installed on Wednesday of next week. Wonderful. So now are you I guess well let me Dick for
a minute. Let me just I I apologize for not communicating. I thought I had others doing it for me but that was that was my fault. So the the process
the with with Neil and my contractor that's doing the installation. Um I have been communicating with them but not with you folks. So my apologies. So anyway, I got your letter assuming that they were
communicating with you but um I ran into Mr. Bombader yesterday and Mr. Shaheen as well and told you that I was infor I was informed that it was going in in June and then I got a call
today that the tank is being delivered and will be installed on this the start of the installation will be next Wednesday. So which Jim which tank is is this the 2000?
Yes. Yep. Okay. All right. Thank you. Don't ask me anymore. Don't ask me any more technical technical Yeah, it's an easy one, Jim, because this one's also in your control. The guys that
are installing the tanks have uh excavators and bulldozers and dump trucks. The guys that make it run are plumbers and pipers and correct
that part having the tank in the ground not taking anything doesn't help. So what is to get it hooked up? What is your plan? Yeah, that's that's that's still by probably by the end of the month. Okay. Complete.
I got a little cold with some of my some of my subs. So that's what is that what we wanted to hear, Bill and and Lee? I'm pleased. Uh yes, on my on my part. Yeah. Yeah, I am too. It it definitely
it doesn't say it goes on. It can't go on forever, but it certainly gets you into a spot that the that you have got sewage disposal and now you're not throwing stuff out onto the grapes and you're not making the
neighbors be upset, which that that's not that's not going to fix them. That's not going to fix them. Well, that part it stops the sewage from being done in a in an abnormal way. So then you you still
have to pay to get it out, but at least it's it's in the ground and it's flushing and it's inside your building. Yep. Understood. So that's great. That that is
what we were trying to get Okay. done. And thank you for for bringing that news to us, Jim. And I'll I'll keep you updated as well. Obviously, we're going to be calling for inspections and and and uh so forth in
the next next week. Hey, can I can I clarify something? Thank you. Thank you. Can I can I move on to a little side step here? Go ahead. Give it a shot.
All right. Well, here we go. So, you made some comments about rumors you've heard about we're not making wine on site and we're not growing grapes. And these are all accusations that are being um addressed through
legal. My my my firm my firm and the town's firm. We are certainly growing grapes, harvesting grapes, and I have a product that's
that's been bottled and it's for sale right now at the winery that has been dedicated to my my late wife that was grown on site. So, these accusations that we are not a farm and that we're not
um producing wine on site are so far from the truth, it's it's pretty upsetting. as well as the some of these accusations were brought to the
ABCC and they've come out to inspect and they're the ones that govern what wineries, especially farm farm wineries are doing and they have come out and pass me with
flying colors, no issues. whatsoever. Otherwise, they would have pulled my license or suspended it or done something. None of that has ever happened. That's right. And this August will be This August will be my
uh second anniversary. I've been told I'm by the ABCC and I'm also governed by the TTB, the feds. I've been told I'm doing everything exactly the way I'm supposed to be doing it. So, a lot of these false accusations and
and uh is pretty disheartening as I'm trying to provide a a a service to the community. So, I just wanted to clarify that because these these accusations come out periodically and uh they're they're so far from the truth. It's I
said it. It's it's saddening. And I said it. You heard me say it, Jim. And that was that was a mistake to have said that because I said it without without knowing the facts and I was
guilty of of repeating what I have read instead of what I should know and and I'm not faulting any I'm not faulting anybody but I at some point I got to stand up for myself. We're doing exactly what we're supposed to be doing, what
we're allowed to do, and that comes right from the state. And these guys don't mess around when they've come out to that one time to visit. Um, I was uh I was impressed with them,
but but they inspected my facility and they told me I'm doing everything I'm supposed to be doing. So, that's just I just wanted to put I just wanted to put that out there. That's all. Okay. And it's good to have a a
taxpaying business that hopefully is making some money or will. Well, hopefully someday maybe my son will or my grandkids will. Yeah. But anyway, I just wanted to clarify that. I want to thank you for your
support and your and uh hopefully I've clarified the the um the schedule for you for the installation of the the system. And uh you got if you ever have any any other questions, please feel free to reach out to me. Okay. Remember,
if not good work. Yeah. and we're we're working with you to to cover our minimum recognizing that that this doesn't comply with the system. It's not that you're installing the system. If
you're installing a component of the system that but that component is the one with with extra labor and extra cost of of managing the system the the pipe not the tank that you can you can make
it so that you're you're not damaging the the environment or the or the neighborhood and and it it just means it's extra work for you. But but it's not the complete system. I get it. I'm I understand and and we're
moving forward on a lot of different um components of the whole operation. So, um yeah, I'm happy to be here. I'm happy to I'm happy to work with you. Yeah. And it absolutely complies once you do
this. It deals with the the shortterm border health issues that it it gets your sewage from the surface and then from and also from portaotties into into the a tank in the ground and then you take it off to a to
a treatment plant and but but essentially the environment doesn't know where you're taking it. It's it's just grief on your cate the the manager. It is. It's a good thing. Well, I Yep. Thank you.
Good night. Thanks for coming in. Thanks, Jim. All right. Be well. Thank you. Thank you, gentlemen. Byebye. Appreciate it. Good night. So, do we want to get back to our our list of
things? So, we've got we've done the purchase request. We started onto the the permits the first one. Now, now on and all of
these I'm going to ask if if the system if these these vendors don't have toilet facilities, which I don't know that any of them do, and they're asking
for a a permit to operate at Charter Day, do we in act give them even though we've charged the uh for a yearly fee. Do we limit it
to charter day since they don't haven't specified that they've got toilet facilities? Well, yeah. Don't don't they rent that facility out every weekend over the summer, don't they? I'm just saying if they're if they're asking for for charter day and don't
have toilets and they don't have so if they if they pulled up in the in the back of the Immaculate Heart of Mary church when it was closed down and set up and and started to sell
that they don't have a place to go to the bathroom, right? So, do we if they've said they want to operate at Charter Day using Charter Day's toilets, do we only authorize them
to do that? I think we do. I know that Hart's catering concessions, she also brings her business to the wine house, but if they have restrooms. Okay. If they have it, too. So, can we can we They don't have
their own restrooms, but I'm saying the wine house. The wine house. So, do we on all of these say that they're only approved on for locations where they have access to
toilets? Do we do could we do that? Well, I I think that's a reasonable approach. Toilets and running water. Correct. Well, some of them say that they've got self-contained water. Well, the self-contained water is not
hot water. It's nice for people to wash their hands with hot water. Well, that's supposed to, right? So, self-contained water is unlikely to be hot water. Okay, then let's say it. Then we'll say toilets and running water. Running hot
water. Yeah. Okay. Okay. The first one is parks catering and con I may have these out of order. Parks catering and concession. They've got a permit to operate a food server. And then they've got another
one that Why do I have hard catering and concessions? I've got two of these. Yeah, she's she's putting up two uh two state two um she doesn't have a a big a truck. I think she sets up like a
something. Um but she's having two at Charter Days and she has an agreement with a base of operation at Yard Tavern in South Hadley. Yes. So So do we have Lynn do the inspection and this one? So
all of these that we do are subject to having access to a toilet and running hot water. That's what we said. So are we okay with parks catering on the both of those?
Yes. If they have a toilet and running hot water. Yes. Okay. Lee, are you two? Yes. Um, do we not that it matters, but well, I'll ask anyway. At one point in time,
the fee for the permit was some minimal amount just to I don't know why, help out or something. Um, but now we've crossed the line. We have Lynn and things are different.
Um, does the free does the fee structure that we're operating with or what we're doing? Today it's $100 for each of these 100. Okay. But you're right in terms of
in terms of Lynn's new fee structure. probably doesn't. Okay. I'm just thinking of the past when it was I don't know 20 bucks or something like that way back when. Yeah. Now it's a hundred, but I think it may not cover. But my suggestion is we do ab
we don't change it for this for this event, but we that these things are already paid. Yeah, I I agree. I'm just thinking of tomorrow. That's all. Yeah. But I think I think this just
covered about what Len guessed now. I think Colleen, doesn't it? 100. I think so. Yes. Yeah. That that I think covers. So, we're not losing We're not losing money, but we're not we're not really
covering. I I don't think we're gaining. I get it. I get it. Okay. Just just a point of curiosity. Okay. So, Colleen, can we talk about the next time? Put that down
that I've got Finelli French. There's a bunch of Finelli ones, but Finelli also has a has a certificate of base of operation. So, we've got Vanelli French
[Music] fries. Vanelli lemonade. Uh, Vanelli is also Gina's fried dough. So, what else? We've
got Panelli. confections. Do I have more, Colleen? There's four. I think you got them all. Four. Those four. And they've supplied us with the use of kitchen and base of operation agreement
that's signed. It's at Hollist Hills Farm and Sitchburg Mat. Are we okay with these? Yes. So these are subject to the same thing. Lens inspection and and access the
toilet and hot running water. Every one of these, Colleen, that we've approved. Uhhuh. Okay. Bill, are you okay with those? Yes, that's perfect, Dick. Okay. The next one
is this is this one D and J concessions. That's what we just talked about, right? No, that's the smoker, right? No, it's D smoke and Saver is okay. So, I bet D&J concession. Oh, DNL. DNL
concession. Oh, DNL concession. Concession. Yeah. Now, this one, Colleen, this is the one that we've got the thing from the city of Holy Oak. Uh, community. No, this one is they are from
East Hampton and they use um I sent that in a separate email because I couldn't print it and scan it, but they use Smithsonian Chowder House has a commercial kitchen that they rent
out in the back and they do I guess they do a lot of concessions and that's the kitchen they use. So, I just Did they send you a contract saying they have with it?
It's I I couldn't print it off, but I sent you the emails. I sent you the two emails and one is a permit to operate for the chowder house or catering Smithsonian catering. I think it's catering or
something. And um and the other one is um it it was two files and she said, "Yes, we use this. We never have an issue with with anyone." And that's where they go. Um it's a
rental I think it's an agreement. It's a rental agreement to them or something because I saw I saw one that came in that said we're paying that we charge $500 a a month, right?
But it doesn't it's not an it's not an agreement. It just says that's it it's it's like their policy, but it it's not a contract to DNI sessions, didn't it? It's a rental agree agreement.
These are the guys out of Hatfield. Yes. Yeah. I I couldn't get it off my computer print. Uh so I don't have it here with me, but um I don't have it either and it's in my I
think it's it's on the computer. I don't know if you have it, Bill, but um cuz I I couldn't print it. What do you need, Colleen? Um it's it's the DNL concessions and
it's their agreement, rental agreement with the Smithsonian Chowder House or Smithsonian uh catering. I can find that. That's on Elm Street up in Hatfield. Mhm. Yep.
Yeah. It's Route Five. Oh, yeah. Yeah. I've been I've been in well under a different name. It used to have a couple different names. Let's see. I have to click on cars. Does it does it say that there's actually an agreement there? Yeah. Hold
on one second. Okay, here we go. Base of operation. Yeah, she that's what she labeled it base of operation. Let me see. Let me scroll over. Yeah, it's got
the three. It's got Zrodnik and two others. And it [Music] says a permit is granted to Smithsonian Catering. Okay. And then there was another one too
that I sent and that was like a rental agreement. Okay. Okay, let me see if I can. And I think it says like DNL concessions at the bottom that they Oh, here it is. Here it is. Here it is. Here it is. Okay, I got it. Oh, yeah. Rental agreement. Yeah, rental agreement
between um Benzia LLC of Hatfield, Mass. Lisor and DNL concessions of East Hampton, Mass, the Li witness. So DNL is out of East Hampton. Yes, it is an agreement. It
looks like it's And it's a $500 a month agreement. Yes. Yes. Okay. So then we should be okay with that one. Is that right? If this is legally binding agreement. Yeah. Okay. So we're okay with that one,
Colleen. That's Yeah. The date and the date of the agreement was the 1 of April 2020. 20. Oh, hope that wasn't an April Fool's joke. Oh jeez. So, the next one we have
is Moser Concession permit for mobile food service. That one I don't have. Oh, name of business. Chili's Bar and Grill. So, that one's a signed one, too.
I think they had one, right? Yeah, that's for Moer. Oh, yeah. Moer. Yep, they had one. And that's a signed agreement. So, are we okay with this one? Yes. No, that's
okay, Colleen. So, we're okay with that one. Okay. The next one I have is Amy's Route Nine Bakery. And that one is Well, she's she's a baker. She's got a residential kitchen. You got a
residential kitchen. She's okay. Yeah. So, she's licensed in in Belure Town. Yeah. So, are we okay with that? Yes. Yeah. Bill, are you? Yeah, that's fine. I am too. Yeah, I'm looking at Actually, I'm looking at it right now in
real time. It's uh 141 Federal Street, Belchure Town, Amy's Route 9 Bakery. Okay. Yeah. Yeah. Next one is Batch Ice Cream. Now, Bats Ice Cream is
I'm looking at that. They have one that's in Long Meadow. Yeah, they have one of Yeah, it's their long meadow place. So, they've got a He's the owner of the Bat Scoop stuff. So, they they have their own store. Yeah. Yeah. 447 Long
Meadow Street, which is Route Five in Long Meadow. Yeah. So, are we okay with that one? Looks like we are. Yeah. Yeah. Yes. Okay, we're okay with that. Okay. The next next one is Mr. Be's kettle corn. Now that one he
doesn't have that. No, but the question is he's just kettle corn. Yeah, the question he comes in with a bag of corn, does he? Then sugar.
Yep. That's That's all. Yeah. Well, again, it might have peanuts in it, too. So, it's a potentially hazardous material. Peanuts. So, so he You're right. So, he does need he needs a a base of operations. He's got 75
Harington Road Chapi. He's got popcorn, glazed pop, caramel oil, Domino [Music] sugar. That's what he uses. Oh, yeah. Here it is here. Yeah. 75 Harrington Road, Chape. He's got an
email. Uh, what else? But in reality, he could be storing this stuff in a mouse infected garage. Oh, yes. Infested garage. No. Yeah. I I told him and I I even emailed him today and said I I I don't have the base of operate. You
know, I told him and when he came in, he needed it. And then I sent him another thing today and said I I you know we're looking for the base of operations and I I didn't get anything. He doesn't have safe serve. He's got what they call
trust 20 food handler certificate whatever that is. And then he's got from the Commonwealth a hawker peddler license which probably doesn't mean much. And then he's got I think he doesn't comply with the regulations. Then he's got
certificate of allergen awareness training from the Commonwealth. So he does have that. Okay. I think all the guy's doing is making popcorn. Yeah. He's he he's just doing popcorn, kettle corn or whatever.
Yeah. You just throw in some uh the corn with a with a sugar base and it obviously sweetens on the way. Yeah. Yeah. But but in reality, if we're not careful, if we say, "Well, this guy does need it. This one doesn't," we're going
to be we're going to be sure. Yeah, we can't. Yeah, I hear electively let some in and some out. Y So, we just asked to do it, Colleen. So, we're not going to do that one. Okay.
So, my question is he he brought the fee in it. you know, if the permit doesn't get approved, does the fee get refunded? If Lynn doesn't go out to inspect them, it would seem to me that Yeah. that that
he hasn't he's paid the fee and we've rejected it and we haven't done anything. Yeah. I don't want to submit the payment to the treasurer and then, you know, have to get it back, right? Yeah. Go through a whole thing to get it back. So, if I know, I'll pull that out
of the money turn. I think it's a money order, but I'll pull that out of the um turnover and and he doesn't to help this guy out though. Let's let's get us into a spot that we
don't leave them hanging because what Colleen just brought up is interesting because let's say she calls them up and said, "You better get this base of operation straighten out." And he comes in here tomorrow or the next day and gives
it to Colleen. Are we going to say if if that's what held them up, if Colleen gets it, can we then say it's approved and she could give it to Lynn to do the inspection? Because otherwise, if he's
trying to do this at charter day and we don't meet for two more weeks, he's going to be up against Yep. he's not going to make it. It sounds like his bestation is 75
Harrington Road, Chip, and it says, "Will all foods be prepared at the mobile food unit? Yes or no?" And he didn't sign anything there. Yeah, he pops it there. My guess is he's
he does this at his house. I think I've seen this guy. I think he operates out of one of the gas stations on Memorial Drive. And I have seen someone there. You're right. I don't I wonder if it is this fellow. Oh,
and he popped them right there and he gets the smell of of get people so that they they want to buy. Yeah. But but my feeling is we ought to if he can get his his base of operation
straightened out that we let Colleen give it to to Lynn for inspection. Okay. Yep. Okay. Okay. So that's what we'll do. Colleen. Okay. The next one that I have is Breezy
Acres. That's a That's a renewal for a a food establishment. You didn't do uh the Smoke and Saver D. Oh, maybe I Let's see what I She's still on. Maybe I got it out of order.
Yeah, she's she's still here on the meeting. So, okay. Let me let me see where that is. Okay, here. Somehow it got out of whack on on my list. So, let's on the
smoker. That's the That's the one that I have that doesn't have Isn't that one that's not a contract? That's the one that at Holio Community College, right? Holio Community. Yes. Yeah. And
so that that's the one that I I just spilled stuff on. It it just says that she the the woman is the Stacy Graves says that she has this
facility. It's a commercial kitchen facility. And then Then it's got a copy of her license. [Music] But this doesn't have anything that says that that the smoking people can use it. It just it's like a little sales
brochure. Um can you guys hear me? Yeah. Okay. Um this is Mr. Swanigan here. um if it's if it's required that we get a contract, I I have no problem with it. But when you say a base of um
operations like where the food's going to be prepared at, um the inspector came out and saw the smoker and we will not be preparing anything off site. The meat's going to come straight from the store to the cooler to the grill. salt,
pepper, um the the corn is going to come from the nursery across the street there. We're going to throw it in the steamer and steam it. Nothing will be cooked off site. And if necessary for us to get a contract, we can do anything that is required so we can make it, you
know, so we can be a part of the town's celebration. So I am well I am Diana Swanigan and I am currently an instructor at that college and the way they work it is we have five kitchens that are well bake shop and four
kitchens that is certified and licensed and that's how we teach the college students. Um I have all my um allergens surf safe hip um you name it. But the way they work it there is if I need the
kitchen, I will contact Stacy Grave because she is the facilitator there. And I say, "Hey, on this date, I need this kitchen." And then that's when they do contracts to anybody that calls the college to ask for a rental of the kitchen. We don't have like um ongoing
contract, ongoing contract. Nobody there does because sometimes we might not be able to get a kitchen depending how, you know, busy it is. And that's how the college works. the culinary but that's but you
would as far as I could see it you would at least need a contract with them saying these people can we you guys be the people that can use this kitchen and you say we can they can come in here they can pay this much per hour and you
all sign it and you use it when you need it and if you don't need it you don't use it but there's a contract that says that's where you're going to go if you need it. Understood. Yep. Understood. If if you have to let let's say you're let's say
your cuts of beef that you buy your cuts of beef or pork or whatever and they need to be cut up and they have to be while you're doing it, they need to be cooled and they they're too big for your coolers or whatever it is. It's the spot
that you say, "Okay, I'm going there." And that's where I'm going to cut this up and I if I have to store it there a little bit, I'll store it there. And if you use it or don't use it, that's up to you. And how you pay for it, it's up to you. But that you've got a a signed agreement that said if these people want
to come here and use my kitchen, they can do it and it's going to cost this much money and you guys sign it, they sign it, and it says this is in place. Okay. Will that be the only requirement? because that one is we we have that one.
That that one's for sure. Um what else do we have to do? You're going to get a you're going to get a thing on our license to you that says wherever you go, you have to have access to toilets
and hot running water. Okay. that all of these guys that just got approved for this are subject to the same all of the same thing. They have to have the base of operation and they have
to be inspected which you've been inspected and you have to have the access to toilet and running water. So you can't just you just can't pull up on the side of the road and say, "Okay, I'm operating." I understand. Now here's my
question. So for charter days, right, I still need to provide a toilet and some hot running water protection. No, see what happens is they are going to provide we're we are I've got to talk to them, but they've got to be the ones
that provide you with the hot water and the toilets and they're going to they actually supply uh water hookups for most of the people there. Okay, that'll be fine. Now, here's my other question. Um, someone was telling me that as long as we I
think they told my wife, as long as we set up and it's a grab and go, no seating, right? That we do or do not need a portaotty facility. Listen, if you were just coming on the side of
the road, you guys have to be able to go to the bathroom. Yes. Okay, that understood. But I I can promise you we won't set up anywhere on the side of the road. The the primary place that I want that I have an agreement to set up with, we haven't done anything in writing yet
because before I can give him anything in writing, he wants to make sure that we're abiding by the town's rules and regulations. Um but the place is right across the street at the nursery on the corner there and um at you know right
there at Dickerson's. So, um, if I if I need a porta potty, he's already told me, you know, he has one in the back already. So, when I was talking to him, he called the portaotti guy. The porting potty guy said, "Sure, just call him. I think it's a buck 80 or a buck 60. He'll
put me one there and he'll maintain it for me." Now, on the hot and cold water, if I'm going to be there right on the side of the road, I mean, you know, at at the Dickson corner there, I still need a base of operation certificate to
where I'm Okay, understood. So you get that, but you definitely if if you're going to use that again that if you're going to do Dickinson, what everybody else is doing is doing the
same thing as like the wine house that you get a chance, you say, "Okay, for the time I have to go to the bathroom, I get permission to go in and use your bathroom to wash my hands." And so Dickson should be the same thing. You should have you shouldn't be in a spot
that your portaopy is next to your Oh, I've never seen and then you don't have any place to wash your hands. Okay. So, I can get that from Dickerson that I can wash my hands that and I can use their restroom
facilities. And if I get that in the base of operations, I've already had the inspection that clears the way. You're home free. and our and the what we've done with everybody else is you
would have to get Colleen the copy of the base of operation. We don't want to get you in a spot that you have to wait two weeks for us to meet again. Okay? So, so what you would do is get Colleen that signed base of operation and then
you're going to have to just know that the license is going to have to say you've got permission to get use the toilets and the hot water wherever you are. You just have to do that. You don't have to furnish that to us, but every place you go, you have to have be that.
So, if you're if you're going to charter day, that's already set up. You're you're set. And if you're doing Dickson, you have to you just have to say that if if Lynn stops on the side of the road and sees you and she doesn't inspect, then you better make it that Dickens and
says, "Hey, I don't want these guys coming in here." Because then that's big trouble. But you just have to say when she says, "Okay, I'm going in to ask them." And they say, "Yeah, it's all set." I don't need anything from them in writing. Well, uh I think that did you
check I mean the planning or zoning would they have to approve that Dick too for them to be allowed? I don't know. I I think that they you know have to be aware that there's going to be a food
um you know food vendor set up at Dickinson's and I think they would have to contact either planning or zoning to make sure that's okay. That's the only other thing I would think, you know, and you can call the building inspector to make sure it's okay for you to park
there. Yeah. Yeah. I think they've got to check with somebody on that just to make sure because we've kind of run into that in other places in town. When I when I spoke to the fire department and I was speaking to another gentleman, the only requirement was for
for the smoker was that it had to be a certain distance from anything that was combustionable. 3 ft. Yeah. Within 3 ft of anything flammable. And we're going to be on the corner about 12 ft from the road. But I will certainly now you said I have to
get a hold of the building inspector. What I would do is call Kathy Leonard over at the select board's office. Kathy Leonard, write the name down. Okay, let me let me write that name down. Could you give me your number? 4677177. Right. Yeah. Yes. 7177.
4677177. Yes. Talk to Kathy there and just run it by her. I think I did already. Okay. I think you did. Is she Is she located at the senior center? Yes. Yes. I think you were over there, Diana. I think you were over there. Yeah. And I think I I spoke to
her already and I think it was Okay. Yes, it was fine. Okay. Okay. So, now here's my last question. So as soon as I get the certificate for the business place of operation, we bring it to you young lady and then I
and I can operate across the street and at charter days as long as I have my staff has accessibility to toilet facilities and hot running water. Is that correct? Correct. Okay. I love you guys, man.
This is so great. Good luck. It's an interesting thing that that Lynn said it was a she had never done a smoker before and she said she had to prepare for it, but it was an interesting operation. Yeah. It took me a whole month for just the inspector at
the fire department. They had to call Boston because it was like, "We've never dealt with this before." And then then they came back a month later and tell me, "Oh, you're fine. You don't even need a fire part um permit unless I decide to um hook up propane and I'm
that's not that that'll be in the near future. Okay. Yeah. Look, it'd be interesting to see you going. Oh, yeah. Well, I can guarantee you I we I've been practicing on the temperature. She graduates as a chef on the 31st of this month. And I'm
looking forward to bringing some, you know, some hometown flavor to Graby for all of us. We look forward to your ribs. Okay. So, um I guess we'll get back with you guys tomorrow. So, so I can make sure that
I'm in my understanding is clear. As soon as I get the the paper for the base of operations, I'm good. Get that you build right. Get the thing signed by Dickson saying you can use this use the toilets and and the
handwashing. That way when Lynn shows up, you say, "Here it is. We're all set." And then and then you're off to the races. I love you guys. I'm I'm going to go make myself a iced coffee, man. Hey, thank you very much for your time and attention, and I'm looking
forward to bringing some flavorable food to you. Have a great God bless everybody. Good luck. Good luck with your facilities. We'll we'll see you. Thank you. Thank you, sir. Bye. Okay, let's keep
going. So, breezy acres greenhouse and garden. This is these are renewals. This is a food establishment, milk and cream and retail food.
Uh, are we okay with that? Yeah, Evelyn Hatch is good. Yes. Lee, are you set? Oh yeah. Okay. So, Colleen, that's approved. Okay. Boy, this thing keeps going. That's I was hoping for an easy
one tonight. The next one is certificate of compliance. And this one is uh hard for me to read. Oh, this is Frank Sus. This is on 116 Aldridge Street.
This is for the new septic system. It's a we got ties and and elevations. Lee, are we all set with that one? Yes. Paul Loose here installed and Neil
uh was on site of course for the final. Yes. Okay. Bill, are you okay with that? Yeah. Yeah. Yeah. I drove by that about 10 times during construction on my way to Atkins and that was a tight little sight Lee, but I think Paul does an
excellent job. So, it looked fun. It was a really tight site. That's the one that I that I had Neil change around that that thing to to uh to get it in to to actually fit it in better. Yeah.
So, but it is only a little corner that needs to in there. Yes. The next is is a a certificate of compliance. This is from Mike Petus for Yao on 62 Kroovy
Street. That's the one that you went back out Bill. Yeah. I did a soil evaluation with Mike Petus. Yes. Yes. And Mike's got all the the stuff in it. Yep.
Lee, are we okay with that one? Yeah. Yes, that that came out very good. Okay. So, so we're okay that with that one, Colleen. Okay. The next one is certificate of compliance. This is lot
1B burn street. This is Dakota Richards. That's a Neil Jackson submitt. Uh, we've got all the ties and elevations on that one. Le the one that was filled with water.
Yeah. When I went by. Yeah. Yeah. That was Don Hess installed that one. Yep. There's a lot of digging out for that. That was a big hole. Yeah, that's the one they filled with the wrong material.
They had to dig it all out. One way to learn. So, are you It's okay, Lee. Yes, it is. Thank you. Yes. Okay. Are you okay with that, Bill? Yeah, that's I am too, Colleen. So, that's that. Okay. Next one is certificate of compliance.
Uh, no, this an application. It's not a certificate of compliance. This is Brian House. This is for a a new a new tank and a new debug. And this is just
a Pauline. This one is one RJL Contracting. Are they Are they licensed? That's the young guy, Jacob Laf Flesh, that you talked to, I think
the last meeting. Yeah. Okay. And Now, now that one is supposed to have Neil or someone say they looked at Has Neil sent anything in saying he
reviewed this. He didn't send me anything. I I did tell him that and he said, "Oh, I I talked to Neil about it." He said I didn't need anything. So, I don't Neil. Yeah, he does. He needs something from Neil saying I reviewed it.
Yeah, I I told him that. But so my question, well, um, is this at Brian Host Child's house at 511 Ammeris? Yeah. Road. And didn't somebody go is it already in?
I had no idea. This is the first I've heard of it. I I I don't know. Well, this is okay. This is only an application,
but I would Colleen, can you get in touch with this guy and say that number one, Neil's got to say that that he he reviewed it. Yeah. And two, someone's got to inspect the
installation. Yeah. What what bothers me is there's there are some ties here. Let's just hope that he he did the tithe and he hasn't done anything yet. I think the deal was that that Neil was
supposed to be there before, during, and after. Yeah. to look over this look over his shoulder. I thought that was the agreement we had. Yeah. Mhm. Cuz this was supposed to be a a
1500gallon two compartment tank with a a filter and I don't see that that's in there. It's supposed to have Neil is supposed to been reviewing it. [Music] So maybe nothing's been done. Maybe he's
just taking out the permit and but definitely the the engineer is supposed to be reviewing it. And so as Lee is saying for a guy that hasn't done any for sure the the engineer is supposed to be looking
at this. Yeah. Well, we're not approving this one. Yep. Okay. I'll let them know. the next thing. Let's see. So, we've got one Jennifer Drive Nick to ready. I don't understand this
one. That's a title five. Uh, it's a fail, but we already ended up with a a fail. And isn't this the one that that the guy from? Yeah. I don't know, West Hampton or whoever designed it.
Yeah, that was Yeah, that was that's Frank. Frank around the corner from me, Dick. I was talking to Colleen about that. It's absurd. I'm guessing he probably got the budget number for the installation and he says, "Well, I'll take a chance in doing a title five."
And he rolled the dice and he lost. That's my guess. Or he did. Would he need it for the bank or something? He needed it for the bank. I I don't know. Did it I forget what the Yeah, he he might have gone out of sequence. Yeah,
that was Tim Tim McGinness did the design there. Yeah, but did the author do the title five and say it failed? Yeah, they did the title five after the design was approved. That made no sense, right? I I I think because he didn't
bother with a title five initially uh and because he knew it was bad, he went right to the design. Uh but somebody there's something about money and the money won't move until he fails title five.
Oh, okay. Even though it it's it's backwards for sure. Yeah. But the homeowner I met, I said, "I don't know why I'm here." here and he said, "I got something about the fact that he didn't or Tim didn't fail it. Tim just went
right to design." Okay. Okay. So, that's the reason. Okay. The next the next one is is 181 West State. That's that's something special. Looks like N uh Perretti went back in and
included the fact that the reason we couldn't find the the SAS is I talked to Bob Sheen is because he didn't give us the SAS. The SAS is is further to the the north across that that swamp and
brook, right? And it's on the the same plane as the as the town garage on the opposite side of the road. Yeah, Dick. I talked to Barry Bernier out there last week and he's got a septic tank and a pump chamber and he's got another 3-inch
line. His system is right next to the uh chateau system across the way. You're absolutely correct. But he's got apparently what what Bob told me is Barry gets up there and every two weeks he mows it. They it when I went by it it's absolutely you can see the fence
and it's very very wellmaintained mounted system right so dug a uh 10 foot uh deep hole off the side of that uh
field and it was we we went down 10 ft um you know no back. No water, no no anything. Yeah. Okay. And then the next one is 227
East Street. Alan Weiss did the passes. That one's up on top of the the hill when you're going towards Lello, the last hill. This one's on the north side. And it's a big monster system that that
was designed for for water table. And it and that's it came out that it's a a pass. It was a modern design, but a big monster system with with like 30in soil. It's a big system. But that pass, too. So, are we
all set with those three? Yeah. Yes. Okay. Me, too, Colleen. So, we're set. U flooding at 1410 Lane. We've got uh actually David is sitting
there patiently all night. Um the I was not able to get well the bottom line is David has talked to different people but he's had flooding
in his in his cellar and uh as with most people having flooding in their cellar with that are in high water table areas with systems that are or with sellers that are down in the sand and in the water. But so David actually went and
hired somebody. They put in the the drains and the pumps and he doesn't have any place to pump his his water right now. He's pumping it out into the back. Uh I don't know whether what it's path to the brook is. It may not be a a very
good path, but originally that that pipe system that was put in the little inch and a half pipe system was supposed to have two pipes in it that went to the manhole and
went to to where 12 is is pumping and they only put in one pipe. So, I'm Dave tried to get a hold of Chris Martin. I I've been trying for a couple days. I will get him. I'm sure I'm get we'll get
him. I did talk to to uh Dave D. Roer today. I left a message and he called me back, but he called me from London, London, England. Then he's on vacation and he said he he would talk about it uh when
he gets back next week. So, let's see if we can get that that second pipe put in. U So, I was going to since since we had got a letter from the or a text
something from the select board and and I was going to send something out that suggest we sent something to Dave, you know, he David said, "Gee, I've got water here. Everybody come down and look at it. And we're going to send a letter saying you've got you're living in an
area that your bottom of your cellar is maybe 5 ft below the water table with sand. So, you should expect to see water. But David is has already dealt with it. hired a guy that put in a big sump pump,
put put in the ceiling system and and he's just looking for a place to to get his water to get to the the brook. So that that was my report. Um I don't know what else at this point
what we can do other than to work with with Dave D. Roer. We can get back and hopefully Chris before he goes and really retires. What do we Lee and and Bill, what do you think? Well, is is is David on with us tonight?
Is there something that we're missing that that we can uh address with either Chris Martin or David Roer? Well, David David's got something for
sure to address. It went from last week or the week before where David had said, you know, the the neighbors were causing the pro or or maybe his wife said it, but but somebody out of his house said that the neighbors have caused the
problem and Dave told me that he he's talked to someone on the conservation commission that said Jimmo was causing the problem. And and uh in reality, what what I was going to suggest the board do is send Dave something that's in the problem is the
the the house and its location. And but David is taking care of all of that. He's he's spent the money. He's got the thing repaired and and he's got his pump in there. He's got everything he needs to do. He just needs an outlet for his
water. And that's what he's looking for. Okay. So, is is the plan for the water to go into a a line into the catch basin? Is that what we're thinking about? Yeah. What what happened what 12
pass? Yeah. What happened, Lee, is that the original agreement that that we had with the town was that they were going to put in two pipes, two w and a half pipes. one that we knew that that 12 was
going to go into. And it turns out that 10 also tied into it and that the other one was going to be there in the event that that David's house did in fact need a place to put it. We were anticipating
that the the water table was going to come back and and get David in trouble. So that the plan was to make sure that there was a place for David's house to go if that if
it was needed. So we anticipated that this might happen, but they made a mistake and they only put one pipe in. So the the issue is now will they come back and fix it and and put the thing
in? And it wasn't tons of money at the time. And so it really is for Chris to one agree to do it and two is to release you it's going to be another thousand dollars or or thereabouts to out of that
fund that he's got from the state to be used for septic system. So that's that's the goal of the board of health, right? or where we could help David is to intercede and say, "Could you please put in what we knew we needed and didn't go
in by accident and could we please get that in so that David can hook his house up and get it into that catch basin that that uh when I went down a couple weeks ago, David talked to me and he says, you
know, are you sure I got water in my cellar and are you sure that 12 is actually running their their thumb pump and and are they stopped and is that causing the problem? And I told Dave, I said, you know, the way you tell is you just go and look in the catch basin and
see what's happening. So, I did go and I timed it and I could actually see what was happening when when 12's pump was running because I know they've got the big one and 10 also has a pump that's going in and you could see the
difference at at times when 10 was running and it was kind of little flow going and you could even see when 10 and 12 together was running. But if you if you look at when 10 12 is running when
is my guess is when you look at an inch and a half pipe worth of flow coming out. This water was coming out so fast that it goes all the way across the catch basin and it hits the fire
wall and and it was running half the time. So my my you know rough engineering was that they were pumping more than 100 gallons a minute out of there at for half the time. So there's a huge amount of water that's coming out
of that place that's being pumped out of that area. So that the likelihood of that line being big enough to take a third pump is not very good. And David's pump that what David told me is he's got
his new pump is a really big pump. So when it starts pumping, it's going to pump a lot of water at at any one time. So that that that the solution is that either Dave's backyard is is sloped
enough that it goes to the the brook by itself, which I don't think it is. I think it's it's sitting out there in a pond that's coming back to his house. The way our we need we need the pipe to get put in. The way my yard is pitch, everybody
around me is basically flowing into our property. The people that came out and installed our drain system, uh you know, the perimeter drain in the cellar with the pump. Um he walked around our yard and he said
that the water in the east the properties on the east and the south of us is sloping down into our yard. That's where all our water's coming from. So the property is not graded right. But I
think didn't you suggest to me, Dick, why don't we run it out to the road right now? Yeah, I I said it. I The reason I said it is because if it goes out to the road, it at least leaves your property and everybody says, "Hey, this
is a big problem. Let's get this thing fixed in a hurry." When it goes in your backyard, it doesn't get no one except you sees it. It doesn't go any place. the issue with, you know, I'm kind of really totally against putting it in the road because what happened with, you
know, 12 can lane for a lot of years going into the road, it was washing out the bottom of uh Bailey's and Ed Cardon's driveway. So, we put water in the road here and the neighbors are going to be all over you guys again.
That that doesn't make sense. No, what makes sense, Dave, is to put the pipe in and get it to the catch. Dave, we're gonna pipe it down to the catch basin down the street. We're going to hard pipe. See there? I think that's what makes sense and that's what that's what needs to get done and and we just have
to hang in for a week or so more. We installed our our perimeter um system. Uh it it is below about 20 in below the surface and there's a 4 in corrugated
pipe that goes around the cellar all around the perimeter to a pump. I have an estimate and dig in my yard with a ditch witch below the frost line and bring it out to the
street by September. Yeah. So, let's let's get that this thing done. It was a the the biggest problem was trying to get the guy that did the job scheduled to get in and and get the thing done. So, so let's let's
get David back and and for sure our goal needs to be that this gets resolved before Chris leaves at the beginning of June. So, we only have a couple weeks to get this done. At least we can get it resolved, you know, by late October, you know, before the the cold weather sets
in, you know. Yeah. But you're going to still you're going to be fighting, Dave. You can't you just like like your neighbor, you can't pump it in the backyard and have it come right back in. Finally, you just have a big pond back there and it's got to leave your
property. I had it. We We had five five 12gallon shopbacks in my cellar going 247. Oh yeah, I've done that before. Up 48 hours at a time with three hours sleep. And I had a thumb pump out my
back, you know, with a a 5/8 hose to get the water out of the shop vac. And I'm sure that water was just coming right back in. That's it's the same exact problem, Dave. So, we've got to To give you an idea, as I said, if if
she's got a 100 gallons a minute running half the time, she's got an average of 50 gallons a minute leaving her her foundation. So, that water is all going out of there. So, you're going to be in the same kind of boat. When I was mowing
today, um I saw the discharge pipe twice put out maybe a half a gallon of water at a time. That was it. I was surprised. I think it's drying out now with the system down there. Wow. you
know. So anyways, that's what we when you when you get to that point, um, make sure that the discharge pump that David has, um, that Dave D. Roer calibrates the
pipe he's going to install. In other words, an inch and a half might might choke it. If if the pump has got that much of a head to it, you may need to go to a two and a half or a three to handle that volume. Around five
horsepower. Use a bigger pump. That's a that's a big pump that that five horsepower at at you know 10 feet ahead can should be able to do about 500 gallons a minute. So this whole system is guaranteed for life and it's also
transferred to the new owner. the worm. Yeah, but it it has to be that you get the water out of there, though. It can't get, you know, if your house goes underwater, it's not going to be guaranteed. You got to get it out of the your property. So So that's the part we've got to do. And and I'll I'll still
stay after Chris. I don't know even that Chris is working this week. Yeah. Just keep me in the loop and call me if you need to. Okay, that's fine. And if D Rosher needs information about the pump, I'm sure I can get him the information
he needs. Okay. Well, he he won't be back till next week. So, like I said, anytime between now and when the snow flies. No, we got to do that. We better do this before that. We better, you know, we're going to strike now while the the iron's
hot and let's get it done. I appreciate it. Thank you. Okay. Good night. We're looking at it on the conservation. We can talk about that later. Thank you. Um I by the way I did send out to to
everybody by by Scott at pulling together all our the regulations and our agreements so that you know we can go over it one more time but but I didn't get it till this afternoon so you probably haven't had a chance to read
it. Yeah. Yeah. We'll do that next time, Nick. So, we'll do that. Okay. Reordanize. So, what do we want to do? Dick, you're chair. And then Lee can be back up. Is that what you want to do, Lee? I'm
willing to do that. It's an act to do that, but I'm I'm willing to do it. Sure. Absolutely. Okay. All in favor? I I I do. So that's our new organization, Colleen. Okay. The
same as the old organization. Okay. So, um I have a question for uh just two quick things I hope. Um, do we need or do we have a water
quality uh from the D frames property with charter day around the corner? We have a what I was told by Crystal is her husband has been
running the pumps out there because they haven't been run and that they are due to to test the well next week. Test the well. Okay. Um and Colleen, one quick question for
you, please. Have you heard any application um for a uh construction on 49 Barton. No, that house that was transferred ownership some cash deal the septic was
never addressed. We're in fact the guy came in. Remember Lee came in and said it just failed. Yeah. Uh yeah, I I actually saw the owner in
uh the annex and um I asked him if he was, you know, what he was doing about that. He said that Neil is doing the design
and I don't know, maybe this Jacob Flesh was going to be the um I forget if who he said. I think it was this Jake Flush was going to be the installer. So, uh, he said Neil was working on the design. That is what I was told. Lee, did you do
the perk? Uh, no. I don't think so. It was two, it was over, I think it was like two years ago. Um, they dug some holes. Nothing. there was no design uh drawn forward. The whole thing just fell
apart. I don't know if they didn't get paid or what happened, but um I just had a question actually at at the polls last night from the um the property owner of the adjacent
piece of property of what was going on. M we have we have at least three of them that are in that mode right now. We've got that one. We've got the one at the
corner of of Barton and and uh Pleasant Street, the the uh yellow brick house. And we've got the one that was next to Steve Zabin's house on South Street.
Oh, that's right, too. Yeah. So, okay. And actually, we've got another one that I don't know what's going on with. If you go across Morg ac across New Level Road to
the south on Morgan Street, that house that's in there about three houses in that people are doing all sorts of work in there and that's got a water table that's about level with the ground.
Yeah. So, okay. Well, Colleen, maybe you can put those on our list for next the next meeting. Okay. And the next meeting, Bill, are we in trouble? Let's see with
you. Let's see where we're Our next meeting is the 10th 10th of June. So our it should be the third. Oh, you're the third. Okay, so there's
no conflict. So that's fine. Okay, that works fine. Yeah, conservation meets the 10th. Okay, so we're okay. Yeah. Yeah. So, I'll just do that at at 7
o'clock and we'll do that. Very very good. Okay, everybody. Good luck tomorrow, Lee. I mean, Bill, I'm Before we Thank you. Yeah, before you do that, let me shut off the the
recording. Uh, have to find You know what? I'm just looking at I've got mute. Oh, here. Stop recording.